I always brine my turkey legs if I am going to smoke them. Enough water to cover the legs, 1 cup of Kosher salt 1 Cup of Sugar and some Hot sauce for some kick. Let them sit over night. Next day, rinse them off and throw some cajun seasoning all over them and smoke with Hickory at 225-250 degrees till done. Then I wrap them in foil and let them cool down. Usually eat one then throw the rest in the fridge or freezer to pull out and snack on! I do this with chicken legs too!!

Well, we stopped at the DNR headquarters today to ask about the spearhouse. After some phone calls no one around there took it. They said they would contact someone first before they would have moved it. And it would have to have been sitting at the landing for a while for that to happen! So, we are back to someone stole it. 6x4 spearhouse made of chipboard with a rubber roof. Don't really expect to find it.....and we did talk to the sheriff.